Crispy Beef Tongue with Bright-and-Spicy Tomatillo Salsa - Rick Bayless

Ingredients

• 12 ounces (6 medium) tomatillos, husked and rinsed
• 3 or 4 garlic cloves, unpeeled
• Fresh habanero chile (between ½ and 1 is where I’d start)
• About 8 sprigs fresh cilantro, roughly chopped
• 1/2 small onion, cut into ¼-inch pieces
• salt
• 1 1/4 pounds cleaned, smoked or cooked beef tongue (see below), cut into rough cubes a little less than ½ inch (about 3 cups)
• 12 warm corn tortillas
• 1 large avocado, cut around the pit, halves twisted apart, pitted, flesh scooped from the skin and cut into 12 slices